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Arizona Spring Restaurant Week
FIRST COURSE
SAMPLER BOARD
CHIPS & SALSAS, CHICKEN FLAUTAS, GUACAMOLE, QUESADILLAS
SECOND COURSE
(CHOICE OF)
PORK SHANK CHAMORRO
IN A MEXICAN DRIED CHILI MARINADE, ON A BED OF MUSHED POTATOES AND DRIED CHILI GRAVY (NOT SPICY)
CHIPOTLE PASTA
FUSILLI TOSSED IN HEAVY CREAM, PARMESAN, CHIPOTLE AND BELL PEPPERS IN ADOBO SAUCE
ADOBO SPICED GRILLED CHICKEN
PICKLED RED ONIONS, HEIRLOOM CHERRY TOMATO & CUCUMBER SALAD
THIRD COURSE
(CHOICE OF)
CARAMEL FILLED CHURROS
DARK CHOCOLATE & CRÈME ANGLAISE
CAMELLO FLAN
CUSTARD W/CARAMEL SAUCE
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